Danville Express

Living - December 5, 2008

Epicure: After Turkey Day

by Jacqui Love Marshall

Friends and relatives have braved the return-home traffic. The overflowing holiday table has been cleared and the kitchen helpers have been dismissed. The "good" dishes and silver have been put away and the linens have been laundered. The crystal glasses (except for the one annual broken one) have been returned to the cupboard and the card table for the little kids has been returned to the garage. Prayers of gratitude linger in the air, along with the scent of pumpkin pie. All praise to the mighty turkey ... Thanksgiving is over until next year.

Most of us like to hold onto holiday pleasures beyond the special day. The wise cook always makes enough turkey to have enough left over to satisfy those after-turkey-day cravings. Moreover white meat, such as turkey, has many health benefits and yet we rarely cook a whole turkey beyond the holidays.

If you saved some turkey to enjoy beyond last week, here are a few recipes to consider extending your Turkey Day delights. If the November holiday turkey is long gone, save the recipes for the next big feast. Like Christmas???

Jacqui Love Marshall lives in San Ramon with her pug, Nina Simone, and volumes of cookbooks and recipes. Her column runs every other week. E-mail her at jlovemarshall@yahoo.com.

Recipes

Healthy Turkey Panini (serves 4)

3 Tbsp reduced-fat mayonnaise

2 Tbsp nonfat plain yogurt

2 Tbsp shredded parmesan cheese

2 Tbsp chopped fresh basil

1 tsp lemon juice

Black pepper to taste

8 slices whole-wheat bread

8 ounces thinly sliced turkey

8 tomato slices

Leftover cranberry sauce

2 tsp oil

1. Combine mayonnaise, yogurt, parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 tsp of the mixture on each slice of bread. Divide turkey, tomato slices and cranberry sauce among 4 slices of bread; top with the remaining bread.

2. If you don't have a panini grill, heat 1 tsp of the oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place a smaller skillet on top of the panini, then weigh it down with cans of canned foods.

3. Cook the panini until golden on one side, about 2 minutes. Reduce the heat, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1-3 minutes. more. Repeat with another 1 tsp oil and the remaining 2 panini.

Thai Turkey Soup (serves 3-4)

1/2 cup thinly sliced shallots

1/4 cup minced fresh ginger

1 Tbsp minced lemongrass

2 tsp minced garlic

1 Tbsp vegetable oil

2 cups low-sodium chicken broth

1 can coconut milk (13 oz)

3 Tbsp lime juice

2 Tbsp fish sauce

2 Tbsp heavy cream

1 tsp sugar

2 cups shredded or chopped roasted turkey (white meat preferred)

1 cup sliced shitake mushrooms, stemmed (about 4 oz)

1 serrano chile, sliced

Chopped fresh basil, cilantro and mint

1. Saute shallots, ginger, lemongrass and garlic in oil in a large pot over medium heat; do not brown.

3. Stir in turkey, mushrooms and chile. Simmer to heat turkey through, about 3 minutes. Ladle into bowls and garnish with the chopped herbs.

Turkey Cobb Salad (serves 8)

For the vinaigrette:

1/3 cup olive oil

1/4 balsamic vinegar

2 Tbsp lemon juice

1 Tbsp Dijon mustard

1 Tbsp honey

1/2 tsp minced garlic

Salt and pepper to taste

For the salad:

1/2 lb. bacon, diced, cooked

12 cups chopped escarole or romaine lettuce (about 2 heads)

4 cups shredded or chopped roasted turkey

3 cups halved grape or cherry tomatoes (about 1-1/2 pints)

1 cup crumbled blue cheese (about 4 oz)

2 avocados, pitted, peeled and sliced

For the croutons:

2 cups cubed Italian bread (about 8 oz)

3 Tbsp olive oil

1. Blend the vinaigrette in a mini food processor or whisk together in a small bowl.

2. Saute the bread for the croutons in olive oil in a nonstick pan over medium high heat. Season to taste.

3. Toss all salad ingredients except the avocado with the vinaigrette in a large bowl. Slice the avocado just before serving and toss lightly again.

Homemade Turkey Noodle Soup (serves 4-6)

8 cups broth made from turkey carcass or prepared chicken broth

½ ounce re-hydrated dried mushroom pieces, or ½ cup fresh pieces

1 cup peeled and finely chopped carrots

1 cup thinly sliced celery

2 Tbsp thinly sliced shallots

2 ounces uncooked angel hair pasta

1 cup finely chopped cooked turkey

3 Tbsp chopped fresh parsley

Black pepper, to taste

1. If you have a turkey carcass, place it in a large pot filled with water. Bring water to a boil over high heat; reduce heat to medium heat and simmer for 30-60 minutes. If no carcass, substitute with prepared chicken broth and bring the broth to a boil.

2. Add carrots, celery, shallots and drained mushrooms. Return to boil; reduce heat and simmer, uncovered, 15 to 20 minutes or until the vegetables are tender.

3. Add the pasta. Continue cooking 4 to 5 minutes or until pasta is al dente. Stir in turkey and parsley. Cook 1 minute or until heated through. Serve hot with bread or salad.